Neighbourhood
Alys Beach32461
Restaurants64
Spotless inspections10%
Ordered shut1
Fines$1k
A 36B 13C 7D 5F 1Not rated 2
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breader station- milk bath 46F (10:30-11:45), calamari 41F, red fish 40F, raw shrimp 40F. Make bar- raw shrimp 49F, cooked cut chicken 48F ( 10:00-11:50), pico 43F. Make bar- mahi 45F, raw shrimp 45F (10:00-11:56), diced tomato 41F.
High prioritySHADES BAR & GRILL →Aug 12, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gumbo 109F ( 10:00-11:48 sausage and chicken). Employee reheated gumbo 187F.
High prioritySHADES BAR & GRILL →Aug 12, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
High priorityPEARL MAIN FLOOR PREP KITCHEN →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- halved tomato 39F,cut melon 40F. Make bar- Cole slaw 51F, grouper 49F ( 12:30-1:15), sliced tomatoes ambient cooling 49F ( 1:00-1:15 ). Make bar- house made pimento cheese 39F, shell eggs 43F. Make bar- pulled eggs 40F, sliced andouille sausage 40F, grouper 39F. Cold hold- drawers- ground beef 52F, Raw chicken 48F (11:00-1:14). Employee thru out some items and placed ice over other items to reduce temperatures.
High priorityPEARL HAVANA BEACH CLUB RESTAURANT →Aug 11, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp 47F, lobster dip 47F ( held overnight). raw ROP tuna 65F, raw diced tuna 63F ( thawed inside vacuumed sealed bag).
High priorityROOFTOP LOUNGE →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 47F, lobster dip 47F ( held overnight) see stop sale. Make bar- halved tomato 45F, (raw ROP tuna 65F, raw diced tuna 63F see stop sale ),lobster dip 52F, raw shrimp 50F, lump crab 43F, raw chicken 43F (11:00-2:40). Chef discarded food.
High priorityROOFTOP LOUNGE →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- pulled eggs 46F, sliced sausage 54F, sliced ham 46F (7:00-10:01). Make bar- sliced tomato 50F, pico 51Fm cut melon 53F, shredded cheese 57F (7:30-10:03). Make bar- pulled egg 49F, diced ham 43F, pico 53F,diced tomato 52F ( 7:00-10:12). Ambient 43F, 54F, 50F. Per manager- cooler is on order. Employee will place ice on food and closed make bar lid. Employee will monitor temperatures and.make sure doors stay close.
High priorityBIG BAD BREAKFAST →Aug 11, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 121F (7:30-10:15) reheated 181F.
High priorityBIG BAD BREAKFAST →Aug 11, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side at mop sink. Manager removed splitter from mop sink.
High priorityAMICI 30A ITALIAN KITCHEN →Jul 27, 2026
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooking- grouper 135F. Employee placed fish back on cook top and continued cooking to 147F.
High prioritySCOUT SPORTS TAVERN →Jul 23, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held on time- shell eggs 78F (7:45-11:45).
High priorityCAFE AROMA →Jul 23, 2026
Time/temperature control for safety food held using a 4-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. Held on time- shell eggs 78F (7:45-11:45). See stop sale.
High priorityCAFE AROMA →Jul 23, 2026